Injecting carbon dioxide into an extruder barrel opens up a world of new products. Now the issue is driving down processing costs.

The process makes it possible to extrude a wide range of ingredients that previously were off limits because of extrusion’s heat and shear. Protein, calcium and heat-sensitive vitamins can be added directly to products with supercritical fluid extrusion (SCFX), enhancing their nutritional value and making more flavorful products possible.